Recipe: Picnic dips

Serve with Illimis Chenin Blanc 2016.

A must for the picnic basket.

Tzatziki Dip

Makes 3 cups

Ingredients:
1 cucumber, deseeded and grated
2 cups (500ml) Greek yoghurt
2 tbsp (30ml) chopped mint
1 clove garlic, crushed
½ tsp (2.5ml) ground cumin
4 spring onions, finely chopped
honey and roasted sesame seeds to serve
toasted pita breads

Method:
Place yoghurt, cucumber, mint, garlic, cumin and spring onions in a bowl and mix well. Drizzle with honey and roasted sesame seeds just before serving with toasted pita breads cut into triangles.

Avocado Dip

Makes 2 cups

Ingredients:
3 avocados, chopped
½ small red onion, finely chopped
1 round of feta, crumbled
half a cup (15g) fresh coriander, chopped
3 tbsp (30ml) lemon juice
¼ tsp cayenne pepper
¼ tsp cumin
seasoning

Method:
Place the avocado in a bowl and mash with a fork. Add the rest of the ingredients and mix well. Season to taste. Serve with dry fried tortillas, cut into triangles.

Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.

Wine pairing:
Just about any fruit-forward white wine will go with these dips, some residual sugar being useful to counter the bite of the garlic in the first and the onion in the second. Be sure, however, to choose a wine with good acidity as this will contrast with the creaminess that both dips possess. Given that it’s a picnic, though, a craft beer is also an option!

• Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.